Water → beta-Maltose

Participants

Reaction Conditions

Reaction Steps

A suspension containing 2 parts by weight of corn starch and 7 parts by weight of water was added with a commercially-available liquefying α-amylase derived from a microorganism, and heated to 90°-100° C. to effect gelatinization and liquefaction. Thereafter, the mixture was heated at 130° C. to cease the enzymatic reaction, followed by recoverying a liquefied solution with a dextrose equivalent (DE) of about 2. The resultant solution was first cooled to 55° C., then added with 150 units per g starch of isoamylase (EC 3.2.1.68) derived from a microorganism of the species Pseudomonas amyloderamosa commercialized by Hayashibara Biochemical Laboratories Inc., Okayama, Japan, and 40 units per g dextrin of β-amylase (EC 3.2.1.2) commercialized by Nagase Biochemicals Ltd., Kyoto, Japan. The resultant mixture was kept at pH 5.0 and subjected to an enzymatic reaction for 24 hours to obtain a maltose-rich saccharide solution which was then heated to inactivate the remaining enzyme. Thus, a maltose-rich saccharide solution was obtained.

Provenance & Evidence